... melt a little lard in a skillet and lay the fish fillets into the pan on the presentation side. Cook on the presentation side for maybe three or four minutes, sufficient time for the fish to go opaque up to about half way through the thickness of the fillet.

Flip over and cook on for another three or four minutes. Set aside in the hot pan while you fry off an egg.

Once served, the fish will have an extra slab of butter on top and some sumac for flavour.

Sumac. Sub-tropical and temperate shrubs which grow predominantly across Africa and North America producing a reddish spice with a curious zesty flavour used in Middle Eastern cuisine, primarily.

Egg

Fry off an egg in a little butter.

Everything is better with a fried egg on top.

Serve

Diced veggies down, fish on top garnished with more butter and sumac, egg alongside, sauce also.